Pulled sugar

Pulled sugar refers to a sugar-art technique in which cooked sugar, cooled until pliable, is repeatedly stretched and folded by hand. This work incorporates air and aligns the fibres, giving the sugar a satiny, pearlescent sheen. It is used to shape ribbons, flowers, leaves and handles for showpieces. Mastery of temperature governs the pliability of the mass and its translucency, since sugar worked too hot slumps while sugar worked too cold cracks.